Anguilla alla Bisentina

Anguilla alla Bisentina is a traditional dish originting from Bisentina, a tiny island in the middle of Lake Bolsena. The dish is usually made with a combination of eels, tomatoes, garlic, dried hot peppers, olive oil, white wine vinegar, rosemary, sage, bay leaves, salt, and pepper. The eels are sliced into pieces and sautéed in an earthenware pan with the vinegar, herbs, and garlic. After a few minutes, olive oil is poured into the pan along with tomatoes, hot peppers, salt, and pepper. The dish is cooked for a few more minutes until a dense sauce is formed. Before serving, the cloves of garlic are removed from the dish, and it's then ready to be enjoyed with crusty bread on the side.